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Classic
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page 231
ounce celery seed, one ounce turmeric, one box Coleman's mustard, two and a half
pounds brown sugar. Let the cucumbers stand in brine three days; slice the
onions and chop cabbage and tomatoes, the day before making, and sprinkle with
salt. When ready to make, squeeze brine out of cucumbers, wipe them off, peel
and cut them in slices, let all simmer slowly in a kettle together, for half an
hour, and then bottle.--Mrs. J. W. Grubbs, Richmond, Indiana.
RIPE TOMATO PICKLES.
Pare ripe, sound tomatoes (do not scald), put in a jar; scald spices (tied in a
bag) in vinegar, and pour while hot over them. This recipe is best for persons
who prefer raw tomatoes.--Mrs. Lewis Brown.
VARIETY PICKLES.
One peck each of green tomatoes and cucumbers, and one quart onions; pare, slice
and salt each in separate jars, letting them stand in the salt twenty-four
hours, and drain well; sprinkle with salt fresh green radish-pods and nasturtion
seeds, and let stand for the same length of time; boil in salt water, two quarts
of half-grown bean-pods (the "white wax" is best), until they can be pierced
with a silver fork, take out and drain. Now place each in a separate jar, cover
with cold, weak vinegar for twenty-four hours, drain well, pressing hard to get
out all the juice, and then mix all well together. In a stone jar place first a
layer of the mixture, sprinkle plentifully with mustard-seed, (prepared as
directed in recipe for "Chopped Pickles)," horse-radish chopped fine, cinnamon
bark, and a few cloves, then another layer of the mixture, then the spice with a
small sprinkling of cayenne pepper. Cover with good cider-vinegar, let stand
over night, drain off vinegar, and boil in a porcelain kettle, adding brown
sugar in the proportion of one pint to a gallon of vinegar; skim well, pour hot
over the pickles, continue to drain off and boil for several days. If not sweet
enough, add more sugar, although these are not intended for sweet pickles.--Mrs.
W. W. Woods.
PICKLED WALNUTS OR BUTTERNUTS.
Take well-grown nuts about the first of July, when tender enough to stick a pin
through; put in water as salt as for fresh
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